Mint - Cocktail by Sixty Smith

Ingredients

60mL Melbourne Gin Co. Dry Gin
40mL clarified lime juice
15mL Mint Oelo saccharum
1 large ice cube

Method

To create the clarified lime juice:

Stir together water and agar agar and place into pan.

Heat induction to 160 C, whisking contents continuously.

Once jelly like, remove from heat.

Slowly add in lime juice, whisking constantly.

Place in ice bath.

Once the mixture is jelly, break up with the whisk until it looks like chunky curds.

Gently squeeze liquid into a coffee filter set atop of your bottle.

Squeeze contents until jelly is dried and crackly.

Let liquid slowly drip into bottle.

Once all liquid is through coffee filter, label and date.

To create the mint oleo saccharum:

Place 1 whole bunch of mint into a seal-tight jar.

Cover the mint with sugar, label and store on shelf.

Leave for no less than 14 hours – or until the sugar looks like it’s melting.

Pour in boiling water 100mL at a time, slowly dissolving the sugar.

Strain off mint and stir remaining mixture until all sugar is dissolved.
Mint:

Into a stirring glass, place the gin, clarified lime juice and mint oleo.

Completely fill glass with ice.

Stir quickly to allow the ice to dilute the cocktail.

Pour the cocktail over large ice cube in glass.

Garnish with 1 mint leaf.

Recipe provided by Sixty Smith